Couscous originated 2,000 years ago in northwest Africa. One of its nutrients is selenium, a mineral and antioxidant that ...

This salad mixes couscous with crisp veggies like cucumber, tomatoes, and bell peppers. Throw in some olives and feta cheese for that true Mediterranean feel. Just toss it all with olive oil, lemon ...

Lamb couscous, vegetable couscous, fish couscous... It also works wonderfully in cold dishes as a tasty salad ingredient. But its possibilities go far beyond that, and this recipe we're sharing ...

Try our Spring Vegetable Couscous! This recipe is packed with veggies and tastes great; that's why we make it every year in the Test Kitchen. You can serve it as a main course, or as a simple and ...

Couscous can be made so quickly, and is the perfect base for any kind of grilled vegetables. Courgettes and peppers are great, but you can also use halved or sliced mushrooms, aubergines or even ...

Remove from heat and set aside. 4-5 cups spinach, ½ teaspoon sea salt, ½ teaspoon black pepper, ¼ cup vegetable broth Cook the couscous: In a medium pot, heat 1 tablespoon of olive oil over ...

Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick. Just before the sauce is ready, make the couscous. Dissolve the stock cube in 100ml/3½fl ...

Slice the tomatoes in half. Add the vegetables to the couscous, add the basil and parsley, and toss with the remaining vinaigrette. Season with salt and pepper. Serve at room temperature.

8. With a fork, break the couscous, and fluff it. 9. Add roasted vegetables to the couscous, and chopped mint and coriander. Mix well. 10. Heat up the couscous in a pan with extra olive oil ...

Like many health-conscious cooks, we’re always looking for ways to add tasty vegetables to our meals. Today’s Southwest Couscous Bowl salad combines delicious flavors and attractive colors in ...